Candied Ginger-Cardamom Bars
- Nonstick vegetable oil spray
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chilled unsalted butter - (2 sticks) cut 1/2" cubes
- 1 large egg beaten to blend
- 3/4 cup finely-chopped crystallized ginger - (abt 4 1/2 oz)
Preheat oven to 350 degrees. Spray 9-inch square baking pan with nonstick spray.
Blend flour, sugar, cardamom, cinnamon, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 2 tablespoons beaten egg; blend until moist crumbs form. Add ginger. Using on/off turns, process until moist clumps form.
Press dough evenly over bottom of prepared pan. Brush remaining beaten egg over dough. Using small sharp knife, score top of dough with diagonal lines spaced 1 inch apart. Repeat in opposite direction, forming lattice pattern.
Bake until pastry is golden and tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool completely in pan. (Can be made 2 days ahead. Store airtight at room temperature.)
Cut pastry square into 3 long rectangles. Cut each rectangle crosswise into 8 rectangular bars, making 24 bars total.
This recipe yields 24 bars.